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Creamy Chicken Tortilla Soup

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This Creamy Chicken Tortilla Soup is a hearty, flavor-packed dish made with tender chicken, creamy broth, and zesty spices. Perfect for cozy weeknight dinners or entertaining, it’s a comforting Tex-Mex favorite your whole family will love.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Crispy tortilla strips (for topping)

Instructions

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add diced onion and cook until translucent, about 3–4 minutes.
  • Stir in garlic, bell peppers, cumin, chili powder, paprika, salt, and pepper. Sauté for 2–3 minutes.
  • Pour in chicken broth and diced tomatoes with green chilies. Bring to a simmer.
  • Add black beans, corn, and shredded chicken. Let simmer for 10–15 minutes to blend flavors.
  • Reduce heat to low. Stir in heavy cream, sour cream, and cheddar cheese until fully melted and creamy.
  • Add lime juice and stir. Adjust seasoning if needed.
  • Serve hot, garnished with fresh cilantro and crispy tortilla strips.

Notes

  • For a spicier version, add a diced jalapeño with the peppers or a pinch of cayenne pepper.
  • Lighten it up by using half-and-half instead of heavy cream.
  • Make it vegetarian by using veggie broth and omitting the chicken.

Find it online: https://yumfamilyrecipes.com/creamy-chicken-tortilla-soup/